Hashed Potatoes with Greens and Cheese
The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance -- and because it's all so perfectly mixed together, they will just have to. Plus, this luscious hash -- with a side of fried or scrambled eggs, if you like -- feels an awful lot like breakfast for dinner, which everybody loves.
Ready In: 40 minutes
Yield: 4 servings
1 1/2 pounds boiling potatoes, scrubbed and diced into 1/2-inch cubes
3 tablespoons olive oil, divided use
2 tablespoons butter, divided use
1 onion, finely chopped
1 large clove garlic, peeled and pressed through a garlic press
1 bunch greens (such as mustard, spinach, chard, or kale), washed, thick ribs removed, and slivered (stack the leaves and shred them with a large knife)
1 very ripe tomato, seeded and finely diced
1/2 teaspoon paprika (ideally smoked)
1 heaping cup grated cheddar or Monterey jack cheese
- Steam the potatoes over boiling water until just tender, around 10 minutes.
- Meanwhile, heat one tablespoon each of the olive oil and butter in a very large non-stick frying pan over medium heat and sauté the onion until soft and translucent and just beginning to color, around 10 minutes.
- Add the steamed potato cubes to the pan along with the remaining oil and butter, stir to coat, then fry undisturbed for 5 minutes, until the bottoms of the cubes are browning nicely. Flip the mixture (it will not flip evenly, which is fine) and fry for another 5 minutes.
- Now add the garlic, stir until fragrant, then stir in the greens, tomatoes, 1 1/2 teaspoons of kosher salt (or half as much table salt), and paprika. Stir the mixture as the greens wilt down, then flatten it with a spatula and fry it for 5 minutes before flipping and frying another 5 minutes. If the mixture is not a lovely, ruddy brown by now, fry a bit longer, then sprinkle with the cheese and stir to melt.
- Serve as is, or accompanied by fried or scrambled eggs.